Marinate the meats.Start by marinating the pork belly in a bit of liquid seasoning. In a separate bowl, marinate the pork liver in calamansi juice to help remove any strong odor and keep it tender. Let both sit for about an hour.

Add color and aroma. Heat oil in a pot and stir in some annatto powder (atsuete) for that appetizing reddish hue that makes this dish so distinct.

Sauté the aromatics. Add the garlic and onion, then sauté until the onion becomes soft and translucent, that’s when the flavor starts building up.

Cook the pork belly. Add the marinated pork belly and season with ground black pepper. Let it cook until lightly browned and the edges start to caramelize this adds depth and richness to the sauce later.

Simmer to tender perfection. Pour in water, give it a quick stir, and lower the heat. Let it simmer for around 30 minutes or until the pork turns tender.

Season and sweeten. Add soy sauce, bay leaf, and a bit of sugar to balance the savory flavor. Stir well.

Toss in the veggies. Add the radish and carrots first, cooking them for about 2 minutes until slightly softened.

Add color and texture. Toss in the bell peppers and green peas. Mix everything together and enjoy how colorful your pot looks!

Pour in the vinegar. Add the vinegar and let it simmer for about 2 minutes without stirring, this helps cook off the acidity while keeping that subtle tang.

Add the liver last. Finally, add the marinated liver. Cook for about 5 minutes or until it’s just done — overcooking it can make it tough, so keep an eye on it!

Taste and tweak.Give your Igado a taste and adjust the seasoning — add more soy sauce, a pinch of salt, or a bit more sugar depending on your preference.

Serve and enjoy! Ladle it over a steaming bowl of rice and enjoy this hearty Ilocano classic — rich, savory, and full of love from the kitchen. 💛